Bread In A Jar

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ABOUT BREAD IN A JAR

Bread will keep on the shelf for 6 months to 1 year.

Begin with clean wide-mouth pint jars. Spray the jars with any non-stick spray.

Use any Quick Bread recipe (not yeast) like the five following recipes, but decrease baking temperature by 25 degrees.

Fill jars half full with bread mixture. Bake same time as recipe directs, remembering the decrease of 25 degrees. A few minutes before baking is complete, heat lids. When bread is baked, and while jars are still hot, place on lid and screw on band.

The lids on these breads may be decorated to give as gifts.

Wheat flour or white flour can be used in the next 5 recipes.

Lemon-Nut Bread

1- In a large bowl,
blend . . . . . . . . . . . 1/3 cup butter, melted
1 cup sugar
2- Beat in
(1 at a time) . . . . . . 2 eggs
1/4 tsp almond extract
3- In a sifter,
Combine . . . . . . . . .1 ½ cups flour (wheat or white)
1 tsp baking powder
1 tsp salt
Sift into egg
mixture alternately
with . . . . . . . . ½ cup milk
4- Fold in . . . . . . . . . 1 tbsp grated lemon peel
½ cup chopped nuts
5- Put into greased 9x5 inch loaf pan (or 3 pint jars sprayed with a non-stick spray)

Bake in preheated 325F (300F for jars) oven about 70 minutes or until a wooden pick inserted in center comes out clean.
6- In a small bowl,
Combine . . . . . . . . .3 Tbsp fresh lemon juice
1/4 cup sugar
Spoon over bread as it comes from oven. Cool on rack for 10 minutes. Remove from pan and let cool to room temperature. DO NOT COOL JAR BREAD, PUT LIDS ON JARS IMMEDIATELY.

Let flavors and texture develop 24 hours before serving.
Makes 1 loaf or three pint jars.


PUMPKIN BREAD

1- Into large bowl,
Sift . . . . . . . . . . . . .3 ½ cups flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
Set aside.
2- In separate large
bowl, combine . . . . . . . . 3 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
Beat until thoroughly blended.
3- Stir in . . . . . . . . . . . .2 cups cooked (or canned) pumpkin

Grease and flour 2 9x5 inch loaf pans (or spray 4 pint jars)
Bake in preheated 350F (325F for jars) oven for 1 hour or until a wooden pick inserted in center comes out clean. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF THE OVEN.
Makes 2 loafs or 4 pint jars.


APPLESAUCE CAKE

1- Stir together. . . . . . . . . . . . ½ Cup margarine
2 cups sugar
Beat until fluffy.
2- Beat in . . . . . . . . . . . . . . .1 egg
1 ½ cups thick, unsweetened applesauce
3- In separate bowl,
Sift together . . . . . . . . . . . 2 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp salt
3/4 tsp cinnamon
½ tsp ground cloves
½ tsp allspice
Stir into applesauce
mixture alternately
with . . . . . . . . . . . . . .½ Cup water
4- Stir in . . . . . . . . . . . . . . .1 cup chopped walnuts
5- Pour into greased and lightly floured 13x9x2 inch pan (or 6 pint jars sprayed with a non-stick spray).
Bake at 350F (325F for jars) for 35 minutes. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF THE OVEN.


ZUCCHINI BREAD

1- Sift together . . . . . . . . 3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp nutmeg
2 tsp cinnamon
2 tsp allspice
2- In separate bowl
Mix . . . . . . . . . . . . 3 eggs, well beaten
1 cup vegetable oil
2 cups brown sugar
2 cups peeled & grated zucchini
3 tsp vanilla
3- Add flour mixture.
4- Nuts, dates, raisin, etc. may be added.
Bake in 2 9x5 inch greased and floured pans (or 4 pint jars sprayed with a non-stick spray) at 350F (325F for jars) for 1 hour. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF OVEN.


BANANA BREAD

1- Cream together . . . . . . . . . ½ Cup shortening
1 cup sugar
2- Add . . . . .. . . . . . . . . . 1 egg
Beat for 1 minute
then add. . . . . . . . . . 1 egg
Beat for 1 minute.
3- In separate bowl,
Sift together . . . . . . . . . 2 cups flour
1 tsp baking soda
Add alternately
with . . . . . . . . . . . .3 ripe bananas, mashed
4- Put in greased and floured loaf pan (or 4 pint jars sprayed with non-stick spray)

Bake at 350F (325F for jars) for 40 minutes. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF OVEN.